First of all let me say (type) I am not Jewish but I do love Jewish holidays because they are usually celebrated, in one-way-or-the-other, with food and authentic Jewish cooking is just downright delicious!
As the Jewish people celebrate the holiday of Rosh Hashanah, I have decided to share this recipe for one of the simplest and tastiest cakes I had on one of my visits to Israel. I don't know the Jewish name for the cake but the lady who prepared it for me simply called it a Sour Cream Spice Cake. I decided on this recipe since bringing in a new year should be done with something sweet and delicious.
So as my Jewish friends celebrate Rosh Hashanah (Jewish New Year, I wish them peace, love and the hope that something sweet will always pass their lips.
Ingredients for Jewish Sour Cream Spice Cake (makes one 8x12 cake):
- 1/4 cup vegetable shortening
- 1 cup brown sugar
- 1 egg, beaten
- 3/4 cup sour cream
- 1 3/4 cups flour
- 1/4 tsp. baking soda
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- 2 tsp. ground cinnamon
- Pre-heat your oven to 350 degrees. Line the bottom on an 8x12 loaf pan with parchment paper.
- In a large bowl beat the shortening and brown sugar until smooth. Beat in the egg and sour cream to form a batter.
- In a medium bowl whisk the remaining ingredients and then stir this into the batter.
- Spoon the batter into the prepared pan and even out.
- Place in the oven and bake 35 minutes (or until done).
- Remove from the oven and let cool in the pan 10 minutes.
- Remove from the pan and let cool on a rack.
The new cookbook from Chef Larry Edwards is now available from Amazon.com and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."